recipejourney
recipejourney:

GRAPE SALAD"This is a wonderful dessert salad that never failed to be a hit. Made the day before the brown sugar makes the sauce taste like caramel. You can use less brown sugar, if you wish." 8 servings Ingredients: 4 pounds seedless green and red grapes1 (8 ounce) package cream cheese1 (8 ounce) container sour cream1/2 cup white sugar1 teaspoon vanilla extract4 ounces chopped pecans2 tablespoons brown sugarDirections:Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.
***************************************************************************************
This was very good. I did not use the full 4 pounds of grapes. Maybe 2 pounds with a cut up apple as well. I used half of everything with good results. The top had the nuts in the center and I sprinkled the brown sugar around the outside. I did not stir the nuts in. I will make it again.
I did make it again. I used only red grapes, an apple and this time I added a stalk of celery for additional crunch. I really like it. 
d #232

recipejourney:

GRAPE SALAD
"This is a wonderful dessert salad that never failed to be a hit. Made the day before the brown sugar makes the sauce taste like caramel. You can use less brown sugar, if you wish." 

8 servings 
Ingredients: 

4 pounds seedless green and red grapes
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
4 ounces chopped pecans
2 tablespoons brown sugar

Directions:
Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

***************************************************************************************

This was very good. I did not use the full 4 pounds of grapes. Maybe 2 pounds with a cut up apple as well. I used half of everything with good results. The top had the nuts in the center and I sprinkled the brown sugar around the outside. I did not stir the nuts in. I will make it again.

I did make it again. I used only red grapes, an apple and this time I added a stalk of celery for additional crunch. I really like it. 

d #232

recipejourney
recipejourney:

Old Time Oven Peach Cobbler - 1 large can of sliced peaches ****1 cup Bisquick mix 1 cup of milk1/2 teaspoon nutmeg1/2 teaspoon cinnamon1/2 cup butter, melted1 cup of sugarvanilla Ice Cream, optionalOven 375 In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. Stir in melted butter. In a medium mixing bowl, stir sugar and peaches. Spoon peaches over the cobbler crust.Bake for 45 minutes to one hour or until crust is a golden brown. Top with vanilla ice cream, ruralmom.com
ja #287
2/14

********************************************************************************
I defiantly had questions about this one. Should the peaches be drained or was all of the juice necessary? I used all of the juice. I did not use a 8 x 8 pan though. I went with the 9 x 9 square and was pleased  that it did not run over in the oven. I left it in the oven for the full 45 minutes. Mine turned out browner than the photo, but not burnt. The aroma is fantastic. When it cools a little, I will give it a try. * Oh my! It was wonderful. 

recipejourney:

Old Time Oven Peach Cobbler - 

1 large can of sliced peaches ****
1 cup Bisquick mix 
1 cup of milk
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup butter, melted
1 cup of sugar
vanilla Ice Cream, optional

Oven 375 

In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. Stir in melted butter. 

In a medium mixing bowl, stir sugar and peaches. Spoon peaches over the cobbler crust.

Bake for 45 minutes to one hour or until crust is a golden brown. Top with vanilla ice cream, ruralmom.com

ja #287

2/14

********************************************************************************

I defiantly had questions about this one. Should the peaches be drained or was all of the juice necessary? I used all of the juice. I did not use a 8 x 8 pan though. I went with the 9 x 9 square and was pleased  that it did not run over in the oven. I left it in the oven for the full 45 minutes. Mine turned out browner than the photo, but not burnt. The aroma is fantastic. When it cools a little, I will give it a try. * Oh my! It was wonderful. 

recipejourney
recipejourney:






Skinny Pumpkin Cream Cheese Bars• 1 box angel food cake mix- the 1 step kind• 1 15oz can Pumpkin • 3/4 Cup water• 1/2 teaspoon cinnamon • 1 8oz pkg. reduced fat cream cheese• -few tablespoons of water, to be mixed with cream cheeseLet the cream cheese soften on the counter for a while. With mixer beat it with a couple of tablespoons of water until smooth. This will thin it a bit.In a separate bowl, mix the cake mix, pumpkin, water, & cinnamon together until it is smooth & well mixed.In a 9x13 pyrex dish- sprayed with PAM- add HALF of the cake –pumpkin mix. Then smooth it out with a rubber spatula. Drizzle half of the cream cheese over the top of it and take a small spatula to smooth it over the top. Add remaining cake-pumpkin mix & also the remaining cream cheese just making layers. Finally take a butter knife- stick it into the mix and go back & forth over the top of the cake making figure “8’s” - to blend it a bit.Bake for 35 minutes at 375 degrees OR until a toothpick comes out clean.
******************************************************************************************
I used 3 Tablespoons of water in regular cream cheese (not low fat) and still did not have it thin enough to “drizzle”. I did not want to thin it further but questioned how to put it on the top of the pumpkin in the layers. Using a spoon I dropped several gobs on the pumpkin and smoothed it with the back of the spoon. 
 
Wonderful flavor. Looked very close to the original photo. I will make it again sometime.
 
#32 

recipejourney:

Skinny Pumpkin Cream Cheese Bars

• 1 box angel food cake mix- the 1 step kind
• 1 15oz can Pumpkin 
• 3/4 Cup water
• 1/2 teaspoon cinnamon 
• 1 8oz pkg. reduced fat cream cheese
• -few tablespoons of water, to be mixed with cream cheese

Let the cream cheese soften on the counter for a while. With mixer beat it with a couple of tablespoons of water until smooth. This will thin it a bit.

In a separate bowl, mix the cake mix, pumpkin, water, & cinnamon together until it is smooth & well mixed.

In a 9x13 pyrex dish- sprayed with PAM- add HALF of the cake –pumpkin mix. Then smooth it out with a rubber spatula. Drizzle half of the cream cheese over the top of it and take a small spatula to smooth it over the top. Add remaining cake-pumpkin mix & also the remaining cream cheese just making layers. Finally take a butter knife- stick it into the mix and go back & forth over the top of the cake making figure “8’s” - to blend it a bit.

Bake for 35 minutes at 375 degrees OR until a toothpick comes out clean.

******************************************************************************************
I used 3 Tablespoons of water in regular cream cheese (not low fat) and still did not have it thin enough to “drizzle”. I did not want to thin it further but questioned how to put it on the top of the pumpkin in the layers. Using a spoon I dropped several gobs on the pumpkin and smoothed it with the back of the spoon. 
 
Wonderful flavor. Looked very close to the original photo. I will make it again sometime.
 
#32 
recipejourney
recipejourney:

Fall dip{Cool Whip, vanilla pudding mix, and a can of pumpkin}I’m making this this year!. You use 16 oz of cool whip, 3 small boxes instant vanilla pudding *** dry mix only*** DON’T make the pudding*** , one small can of pumpkin. Mix everything together and then add some pumpkin pie spice. Serve with graham crackers. SOOO soooo good!!! 
j #103

This recipe came from a Facebook friend. 

recipejourney:

Fall dip
{Cool Whip, vanilla pudding mix, and a can of pumpkin}

I’m making this this year!. You use 16 oz of cool whip, 3 small boxes instant vanilla pudding *** dry mix only*** DON’T make the pudding*** , one small can of pumpkin. Mix everything together and then add some pumpkin pie spice. Serve with graham crackers. SOOO soooo good!!! 


j #103

This recipe came from a Facebook friend. 

recipejourney
recipejourney:

For the Cake: 1 Yellow Cake Mix1 15 ounce can of pumpkin pureeFor the Glaze: 1-1/2 cups powdered sugar3 Tablespoons apple cider3/4 teaspoon pumpkin pie spiceEmpty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not over bake.Let cool for 5-10 minutes in the pan, then flip onto a platter.Make the glaze while you’re waiting.Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. 
c#127

recipejourney:

For the Cake: 
1 Yellow Cake Mix
1 15 ounce can of pumpkin puree

For the Glaze: 
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice

Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.

Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.

Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not over bake.

Let cool for 5-10 minutes in the pan, then flip onto a platter.

Make the glaze while you’re waiting.

Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. 

c#127

recipejourney
recipejourney:

Pumpkin  Cake•1 box yellow cake mix•1 – 15 oz. can pumpkin puree (not pumpkin pie mix)•1 – 14 oz. can sweetened condensed milk (fat free is ok)•1 – 8 oz. tub cool whip (lite is ok)•½ bag Heath Bits•Caramel Sundae SauceInstructions1.In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.2.Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins).3.Remove cake from oven and let cool for about 10 minutes after baking.4.Using the end of a wooden spoon to poke holes all over the top of the cake.5.Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.6.Refrigerate for 30 minutes.7.Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. (I didn’t think the cake needed a lot of caramel at this point so I only used about ¼ of the jar. I thinned it out first by heating it in the microwave.)8.Refrigerate for 3-4 hours, or overnight
j #140

recipejourney:

Pumpkin  Cake

•1 box yellow cake mix
•1 – 15 oz. can pumpkin puree (not pumpkin pie mix)
•1 – 14 oz. can sweetened condensed milk (fat free is ok)
•1 – 8 oz. tub cool whip (lite is ok)
•½ bag Heath Bits
•Caramel Sundae Sauce

Instructions
1.In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
2.Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins).
3.Remove cake from oven and let cool for about 10 minutes after baking.
4.Using the end of a wooden spoon to poke holes all over the top of the cake.
5.Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
6.Refrigerate for 30 minutes.
7.Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. (I didn’t think the cake needed a lot of caramel at this point so I only used about ¼ of the jar. I thinned it out first by heating it in the microwave.)
8.Refrigerate for 3-4 hours, or overnight

j #140

recipejourney
recipejourney:

Pumpkin Cupcakes With Cinnamon Cream Cheese FrostingYields 24 Cupcakes with FrostingIngredientsCupcakes:1/4 Cup Butter, Softened3/4 Cup Unsweetened Applesauce1 Cup Granulated Sugar3/4 Cup Brown Sugar, Packed Firmly2 Large Eggs3/4 Cup Fat Free Milk1 Tablespoon Lemon Juice1 (15 Ounce) Can Pumpkin Puree2 1/3 Cups All Purpose Flour1 Tablespoon Pumpkin Pie Spice1 Teaspoon Ground Cinnamon1 Teaspoon Baking Powder3/4 Teaspoon Salt1/2 Teaspoon Baking Soda1/2 Teaspoon Ground GingerFrosting:1 (8 Ounce) Package Reduced Fat Cream Cheese (Not Fat Free!)1/4 Cup Butter, Softened4 Cups Confectioners Sugar1 Teaspoon Vanilla Extract2 Teaspoon Ground CinnamonPreheat oven to 350 degrees. In a large mixing bowl, add in butter, applesauce, sugars, and eggs and beat over medium speed until combined. Add in pumpkin and continuing beating until thoroughly incorporated. In a liquid measuring cup, combine milk and lemon juice and set aside. In a medium bowl, combine remaining dry ingredients. Slowly, over medium speed, add the dry ingredients to the pumpkin mixture, alternating with the milk mixture, beating well after each addition. Line cupcakes trays with paper liners and then spray lightly with a non-stick cooking spray. Fill cupcake liners 3/4 of the way full and bake for 22 minutes or until a skewer inserted into the middle comes out clean. Remove from oven and allow to cool.To make frosting, combine all ingredients in a medium mixing bowl and beat over medium speed until ingredients begin to combine, slowly increase speed and continue beating until a frosting is formed. Once cupcakes cool completely, frost as desired and enjoy!
c #142

recipejourney:

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting


Yields 24 Cupcakes with Frosting

Ingredients

Cupcakes:

1/4 Cup Butter, Softened

3/4 Cup Unsweetened Applesauce

1 Cup Granulated Sugar

3/4 Cup Brown Sugar, Packed Firmly

2 Large Eggs

3/4 Cup Fat Free Milk

1 Tablespoon Lemon Juice

1 (15 Ounce) Can Pumpkin Puree

2 1/3 Cups All Purpose Flour

1 Tablespoon Pumpkin Pie Spice

1 Teaspoon Ground Cinnamon

1 Teaspoon Baking Powder

3/4 Teaspoon Salt

1/2 Teaspoon Baking Soda

1/2 Teaspoon Ground Ginger

Frosting:

1 (8 Ounce) Package Reduced Fat Cream Cheese (Not Fat Free!)

1/4 Cup Butter, Softened

4 Cups Confectioners Sugar

1 Teaspoon Vanilla Extract

2 Teaspoon Ground Cinnamon

Preheat oven to 350 degrees. In a large mixing bowl, add in butter, applesauce, sugars, and eggs and beat over medium speed until combined. Add in pumpkin and continuing beating until thoroughly incorporated. In a liquid measuring cup, combine milk and lemon juice and set aside. In a medium bowl, combine remaining dry ingredients. Slowly, over medium speed, add the dry ingredients to the pumpkin mixture, alternating with the milk mixture, beating well after each addition. Line cupcakes trays with paper liners and then spray lightly with a non-stick cooking spray. Fill cupcake liners 3/4 of the way full and bake for 22 minutes or until a skewer inserted into the middle comes out clean. Remove from oven and allow to cool.

To make frosting, combine all ingredients in a medium mixing bowl and beat over medium speed until ingredients begin to combine, slowly increase speed and continue beating until a frosting is formed. Once cupcakes cool completely, frost as desired and enjoy!

c #142

recipejourney
recipejourney:

Crustless Pumpkin Pie CupcakesI love that Fall is on it’s way.1 15 oz can pumpkin puree1/2 cup sugar1/4 cup brown sugar2 large eggs1 teaspoon vanilla extract3/4 cup evaporated milk2/3 cup all purpose flour2 teaspoons pumpkin pie spice1/4 teaspoon salt1/4 teaspoon baking powder1/4 teaspoon baking sodaPreheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.
c #167

recipejourney:

Crustless Pumpkin Pie Cupcakes
I love that Fall is on it’s way.

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

c #167

recipejourney
recipejourney:

Perfect Pumpkin Roll*To Save this recipe, simply Share to your timeline*Ingredients3 eggs1 cup sugar2 tsp vanilla extract divided2/3 cup canned pumpkin3/4 cup flour1/2 tsp baking powder1/2 tsp baking soda2 tsp cinnamon1/4 tsp salt1 1/4 cup powdered sugar divided1 package {8 oz} cream cheese softened6 tbsp butter softenedInstructionsPreheat oven to 375 degrees F. Line 15×10-inch jelly-roll pan {I don’t have one so I just used a 9×13} with parchment paper and grease and flour the paper. Sprinkle a clean kitchen towel with 1/4 cup powdered sugar.In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt. In a large bowl with an electric mixer, beat eggs, sugar, and 1 tsp vanilla until smooth. Add in pumpkin. Stir in flour mixture. Spread batter evenly into prepared pan.Bake for 13 to 15 minutes or until cake springs back when touched. Immediately loosen and flip cake onto prepared towel. Carefully peel off the paper. Roll up cake and towel together, starting with the narrow end. Cool completely on a wire rack.Beat cream cheese, butter, 1 cup powdered sugar, and 1 tsp vanilla in a bowl until smooth. Carefully un-roll cake and spread filling over cake. Re-roll cake. Wrap in plastic wrap and refrigerate for at least 1 hour before serving.
d #171

recipejourney:

Perfect Pumpkin Roll
*To Save this recipe, simply Share to your timeline*

Ingredients
3 eggs
1 cup sugar
2 tsp vanilla extract divided
2/3 cup canned pumpkin
3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
1 1/4 cup powdered sugar divided
1 package {8 oz} cream cheese softened
6 tbsp butter softened

Instructions
Preheat oven to 375 degrees F. Line 15×10-inch jelly-roll pan {I don’t have one so I just used a 9×13} with parchment paper and grease and flour the paper. Sprinkle a clean kitchen towel with 1/4 cup powdered sugar.
In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt. In a large bowl with an electric mixer, beat eggs, sugar, and 1 tsp vanilla until smooth. Add in pumpkin. Stir in flour mixture. Spread batter evenly into prepared pan.
Bake for 13 to 15 minutes or until cake springs back when touched. Immediately loosen and flip cake onto prepared towel. Carefully peel off the paper. Roll up cake and towel together, starting with the narrow end. Cool completely on a wire rack.
Beat cream cheese, butter, 1 cup powdered sugar, and 1 tsp vanilla in a bowl until smooth. Carefully un-roll cake and spread filling over cake. Re-roll cake. Wrap in plastic wrap and refrigerate for at least 1 hour before serving.

d #171

recipejourney
recipejourney:





Pumpkin Bread with Pumpkin Butter CreamIngredients:1 3/4 cups all-purpose flour1 1/2 teaspoons ground cinnamon1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground nutmeg1/2 teaspoon ground allspice2 large eggs3/4 cup packed dark brown sugar (You can substituted light brown sugar)1/3 cup granulated sugar2 teaspoons freshly grated orange zest (I omitted this)1 teaspoon freshly grated lemon zest (I left this out, too)1/2 cup canola oil1 1/4 cups canned pure pumpkin puree1/2 cup chopped, toasted pecans or walnuts, optional (I didn’t add the nuts to the batter, but sprinkled them on top of the frosted loaf instead)Position your oven rack in the middle of the oven, and preheat oven to 325 degrees. Grease and flour a 9 x 5″ loaf pan; set aside.Directions:Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined; set aside.In another bowl, or bowl of an electric mixer, beat eggs on medium-high speed for two minutes or until lightened in color. Add the brown sugar, mixing for about 2 minutes, then the granulated sugar, mixing for about 1 minute. Add the orange and lemon zests, if using, and beat for another minute. Scrape down the bowl as needed.Drizzle in the canola oil with beater on medium-low. Reduce speed to low and add the pumpkin puree. Mix until thoroughly combined. Add the dry ingredients in two additions and blend for 10-15 seconds just until incorporated. Fold in the pecans using a rubber spatula.Spoon the batter into your prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool loaf in pan for 10 to 15 minutes, then remove and cool completely on a wire rack.If you’re going to frost the loaf, you can make the frosting while the loaf is cooling…PUMPKIN BUTTER CREAM FROSTING 1/4 cup (1/2 stick) unsalted butter, softened2 Tablespoons canned pure pumpkin puree1/2 teaspoon ground cinnamon1/2 teaspoon vanilla3 cups powdered sugar2 teaspoons half & half or milk1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on topCream the butter, pumpkin puree, cinnamon, and vanilla, blending well. Add powdered sugar a cup at a time, blending well after each addition. Add half & half or milk and blend well. NOTE: This makes a very thick butter cream frosting. If you want a thinner, creamier frosting, add more half & half or milk until you get the desired consistency.After frosting the cooled pumpkin loaf, sprinkle with chopped pecans or walnuts if desired.

c#173

recipejourney:

Pumpkin Bread with Pumpkin Butter Cream

Ingredients:
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 large eggs
3/4 cup packed dark brown sugar (You can substituted light brown sugar)
1/3 cup granulated sugar
2 teaspoons freshly grated orange zest (I omitted this)
1 teaspoon freshly grated lemon zest (I left this out, too)
1/2 cup canola oil
1 1/4 cups canned pure pumpkin puree
1/2 cup chopped, toasted pecans or walnuts, optional (I didn’t add the nuts to the batter, but sprinkled them on top of the frosted loaf instead)
Position your oven rack in the middle of the oven, and preheat oven to 325 degrees. Grease and flour a 9 x 5″ loaf pan; set aside.

Directions:
Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined; set aside.

In another bowl, or bowl of an electric mixer, beat eggs on medium-high speed for two minutes or until lightened in color. Add the brown sugar, mixing for about 2 minutes, then the granulated sugar, mixing for about 1 minute. Add the orange and lemon zests, if using, and beat for another minute. Scrape down the bowl as needed.

Drizzle in the canola oil with beater on medium-low. Reduce speed to low and add the pumpkin puree. Mix until thoroughly combined. Add the dry ingredients in two additions and blend for 10-15 seconds just until incorporated. Fold in the pecans using a rubber spatula.

Spoon the batter into your prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool loaf in pan for 10 to 15 minutes, then remove and cool completely on a wire rack.

If you’re going to frost the loaf, you can make the frosting while the loaf is cooling…

PUMPKIN BUTTER CREAM FROSTING 

1/4 cup (1/2 stick) unsalted butter, softened
2 Tablespoons canned pure pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
3 cups powdered sugar
2 teaspoons half & half or milk
1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top
Cream the butter, pumpkin puree, cinnamon, and vanilla, blending well. Add powdered sugar a cup at a time, blending well after each addition. Add half & half or milk and blend well. NOTE: This makes a very thick butter cream frosting. If you want a thinner, creamier frosting, add more half & half or milk until you get the desired consistency.

After frosting the cooled pumpkin loaf, sprinkle with chopped pecans or walnuts if desired.
c#173